The Cookery Book

View Comments (25)

• Yes, yes. Soaking the bread not dipping the bread. Also notice that you tamped the bread down into the batter/custard this gets more of the luscious custard into the bread. If the batter doesn't soak though all you're doing is making fried bread. I like to use even more batter and after browning the bread will pop it into the oven to finish it off. Would love to see the video you make soaking overnight. Ciao For Now

• Beautiful.... the toast looks good too

• You're literally my go-to cook for everything :3

• Should post the measurements here!

• 3:28

• since heavy cream is expensive in my country, i think i want to substitute the cream + milk mixture with evaporated milk instead. I did the same thing whenever a recipe calls for cooking cream.

• Excellent recipe. That looks very good with brown sugar.

• Could you please say how much you use of the milk n stuff

• My digestive tract does not really support milk. Anything I can use as a substitute?

• Reading "laura Vitale" at the beginning, I thought she speaks in Italian....
  Anyway, useful to excercise my english....
  I'd like to try a saturday morning when my kids will wake up after a pigiama party with their friends the nigth before.....